Jalapeno Jelly

Jalapeno Jelly

Canning and drying season is in full swing over here among everything else going on! We are trying to harvest the last of everything and make sure that everything is all set before the weather gets to chilly.

I adore peppers.  It’s something that really started a few years ago.  I adore green bell peppers with eggs and sweet fryers.  This year I have been really getting into Jalapenos.  We have a ginormous box of peppers and Earl was looking for a way to utilize some of the Jalapenos and came across Jalapeno Jelly. I am hooked! I thought I would share it with all of you.

If you love things that are a bit spicy you will love this.  Jalapeno jelly is a bit sweet and a bit spicy.  It goes amazing with chicken and other meats like pork as a dip or glaze. You can use it to stir fry your veggies or as a dip for your veggies. if you are having cheese and crackers it goes amazing with it especially with sharp cheddar cheese and I’ve also heard it’s amazing with cream cheese and crackers. You can use it as an alternative to mayonnaise or mustard in your sandwiches. These are just the few things that I have found so far! I have found it to be incredibly addicting.  That’s why I wanted to share the recipe with you today.

This recipe is from the Ball Complete Book of Home Preserving. I honestly can’t imagine canning in our house without this book it’s amazing.

Preserving Method: Water Bath Canning
Makes about 5 (8 oz) half pints

Eliminate the juice-making step and still produce a translucent jelly? This unique recipe does! Flecked with tiny bits of peppers, this zesty jalapeno jelly adds a jewel-like flair to cheese trays. Spread it on a block of warmed cream cheese and serve with crackers.

• 12 oz jalapeño peppers (about 12 med)
• 2 cups cider vinegar, divided
• 6 cups sugar
• 2 3-oz pouches of Ball® RealFruit™ Liquid Pectin
• Green food coloring, optional
• 5 Ball® (8 oz) half pint glass preserving jars with lids and bands
• Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
2. PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
3. COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
4. ADD Ball® RealFruit™ Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
5. LADLE hot jalapeno jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.